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Apple Cricp Cheesecake Muffins

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  • Author: Vera Z.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 16-18
  • Category: dessert/breakfast
  • Method: Bake
  • Cuisine: American

Description

These Apple Crisp Cheesecake Muffins are a cozy fall dessert made with layers of spiced apples, creamy cheesecake filling, and buttery crisp topping. Easy to make, soft, and drizzled with vanilla glaze, they’re the ultimate treat for apple season!

Ingredients

Crisp Topping:

  • 1/2 cup all-purpose flour
  • 1/3 cup quick cooking oats
  • 1/3 cup light brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup unsalted butter-melted

Cinnamon-sugar:

  • 2 Tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon

Apple Filling:

  • 2 medium apples (Granny Smith, Gala…)-peeled and diced into small 1/3 pieces
  • 2 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Muffins: 

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 2/3 cup sugar
  • 2 eggs-room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup milk-room temperature

Cheesecake Filling:

  • 12 oz. brick-style cream cheese-room temperature
  • 1/2 cup granulated sugar
  • 3 Tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 1 egg

Vanilla Icing:

  • 3/4 cup powdered sugar
  • 2 Tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

To make the crisp topping:

  1. Preheat the oven to 350°F and line a standard muffin pan with paper liners. This recipe makes about 16-18 muffins.
  2. In a bowl, stir together all-purpose flour, quick-cooking oats, light brown sugar, cinnamon, and nutmeg. Add melted butter and whisk with a fork until evenly moistened, then set aside until ready to use.

Prepare cinnamon sugar mixture and apples:

  1. In a small bowl, mix  1/2 teaspoon of ground cinnamon and 2 Tablespoons of brown sugar, and set aside. (This mixture will be used for sprinkling between the layers.)
  2. Peel and dice apples into small 1/3-inch chunks, and toss them with 2 Tablespoons of granulated sugar and 1 teaspoon ground cinnamon, and set aside, too.

To make the muffin mixture:

  1. Beat room temperature butter with sugar and vanilla extract. Add eggs and mix to combine. Add the mixture of dry ingredients (flour, salt, and baking powder) and mix to combine. Slowly pour in the milk and mix just to combine. Scrape down the bowl with a rubber spatula to make sure no lumps are remaining.

To make the cheesecake filling:

  1. Mix together softened cream cheese with sugar, flour, and vanilla. Add egg and mix just to combine, set aside.

Assembling:

  1. In each paper liner, spread about 1 heaping tablespoon of muffin mixture into the bottom, scatter chopped apples on top, and gently press them into the batter and sprinkle generously with the cinnamon sugar mixture.
  2. Spoon a heaping Tablespoon of cheesecake mixture over the apples and gently spread using the back of the spoon. Add more apple pieces on top and sprinkle with cinnamon sugar again.
  3. Using a spoon, spread more muffin batter on top to make the liner about ¾ full.
  4. Sprinkle with the crisp topping.
  5. Bake in preheated oven for about 23-28 minutes, or until the toothpick inserted in the center comes out clean.
  6. Remove from the oven and cool for 5 minutes in the pan, then transfer to a rack to cool completely.
  7. To make the glaze: stir powdered sugar, milk(or cream), and vanilla. Drizzle over cooled muffins.